She Strengthens

Cozy Up with a Hearty Irish Stew

As the temperature drops, there’s nothing quite like a warm, comforting bowl of stew to lift your spirits. And if you’re short on time, don’t worry – this Irish Stew recipe from Donal Skehan’s cookbook is quick, easy, and packed with flavor.

A Traditional Twist

For a more authentic taste, opt for lamb instead of beef. The addition of lamb neck to the pot creates a rich, velvety broth that’s simply irresistible. And if you’re feeling extra cozy, cook it up in a cast-iron casserole dish for a truly rustic experience.

Gather Your Ingredients

Before you begin, make sure you have the following ingredients on hand:

• 1.2kg boneless lean lamb, trimmed of excess fat and shoulder or neck, cut into large chunks
• 2 tbsp plain flour
• 3 tbsp olive oil
• 2 large onions, sliced
• 2 celery sticks, chopped
• 2 carrots, chopped
• 3 tbsp pearl barley
• 1 bay leaf
• 2-3 thyme sprigs
• 1 liter chicken stock
• 2 large waxy potatoes, diced
• Sea salt and black pepper
• 175g self-raising flour
• 2 tbsp finely chopped flat-leaf parsley
• 75g butter
• 50g cheddar, grated

Let’s Get Cooking!

Preheat your oven to 160°C (140°C fan). Season the lamb and dust lightly with flour, then heat 2 tablespoons of olive oil in a large casserole over medium heat. Brown the lamb all over in batches, removing it from the casserole and setting it aside.

Next, add the remaining oil to the casserole and gently fry the onions, celery, and carrot for 5 minutes until softened. Scatter in the pearl barley, then place the lamb chunks on top along with the bay leaf, thyme sprigs, and stock. Add the potatoes, season well, and bring to a boil.

Dumpling Time!

In a separate mixing bowl, combine the ingredients for the dumplings. Rub the butter into the flour using your fingertips, seasoning well. Gradually add up to 100ml of water until you have a soft, slightly sticky dough. Using floured hands, shape into 12 evenly sized balls and set aside.

The Final Touches

Remove the casserole from the oven and increase the heat to 200°C (180°C fan). Place the dumplings around the edge of the stew, re-covering and returning to the oven for a further 30 minutes until they’re pillowy soft. To brown the dumplings, cook for another few minutes uncovered. Serve in deep bowls and enjoy!